...and then it was time to tear into all those gifts under the tree.
Sunday, December 23, 2007
Family Christmas.
...and then it was time to tear into all those gifts under the tree.
Saturday, December 22, 2007
Kitties' Christmas.
It's so hard to be a cat at Christmas. You have all those presents you have to wrap...





And it's almost impossible to get a good nap with all that activity around...


At least you can count on your sister to help you get some sleep!

Friday, December 21, 2007
Call me Golde*.
Is this the little girl I carried?
Is this the little boy at play?
I don't remember growing older.
When did they?
When did she get to be a beauty?
When did he grow to be so tall?
Wasn't it yesterday when they were small?
Sunrise, sunset
Sunrise, sunset
Swiftly flow the days
Seedlings turn overnight to sunflowers
Blossoming even as we gaze
Sunrise, sunset
Sunrise, sunset
Swiftly fly the years
One season following another
Laden with happiness and tears...
*You know, the mom on Fiddler on the Roof. Haven't seen it? You must!
Hot off the press.
We've been published! It's nothing new for Brett, who has articles published all the time, but it's pretty rare for me to see my own byline! His story and my pix from our visit to the Toy and Action Figure Museum in Oklahoma are in the latest issue of Toy Shop magazine, on stands now.
Here's a sneak peek on Brett's blog.
Here's a sneak peek on Brett's blog.
Thursday, December 20, 2007
Kris, Chris, Cara and candy.
Later, I had to make a quick trip to Target for school, so Ryan went with me. Here's what he brought home:
Tuesday, December 18, 2007
Sounds of the season.
Sunday, December 16, 2007
Griswolds among us.
We still haven't made our big Christmas light-hunting excursion, but we did make a quick detour on our way home from small group tonight to check out a couple of hot spots.
Sopapilla cheesecake.
Consider this my Christmas gift to you! I have emailed and written down this recipe more times than I can count, so it needs an online home. Presenting...
2 pkgs. crescent rolls (I prefer the regular Pillsbury kind--not the Grands version)
2 pkgs. cream cheese
1 cup sugar
1 tsp. vanilla
1/2 stick butter
cinnamon sugar (I cheat and use the pre-mixed)
Spray a 9x13 pan with Pam. Unroll one package of crescent rolls across the bottom of the pan and pinch the seams together.
Blend the softened cream cheese and sugar on low speed. Add vanilla.
Spread cream cheese mixture on the crescent roll dough in the pan and top with the second package of unrolled dough.
Melt the 1/2 stick of butter and pour across the top. Generously sprinkle the cinnamon sugar across the top.
Bake for 25-30 minutes at 350 degrees.
When cool, refrigerate overnight.
Carbs: Eleventy billion. Weight Watcher points: Infinity.
A little history: I first tasted sopapilla cheesecake at HCC, back when Sharon C. was cooking dinner there on Wednesday nights. I loved the dessert, and when I needed a good treat to take to a Tex-Mex meal, I Googled the recipe. I'm sure this isn't quite what Sharon made (also delicious), but it's SO easy and really good. It's almost a joke now because anytime we take it somewhere new, someone ALWAYS asks for the recipe.
Enjoy!
SOPAPILLA CHEESECAKE
as featured at countless tailgates, English Department lunches,
small group dinners and other assorted gatherings
as featured at countless tailgates, English Department lunches,
small group dinners and other assorted gatherings
2 pkgs. crescent rolls (I prefer the regular Pillsbury kind--not the Grands version)
2 pkgs. cream cheese
1 cup sugar
1 tsp. vanilla
1/2 stick butter
cinnamon sugar (I cheat and use the pre-mixed)
Spray a 9x13 pan with Pam. Unroll one package of crescent rolls across the bottom of the pan and pinch the seams together.
Blend the softened cream cheese and sugar on low speed. Add vanilla.
Spread cream cheese mixture on the crescent roll dough in the pan and top with the second package of unrolled dough.
Melt the 1/2 stick of butter and pour across the top. Generously sprinkle the cinnamon sugar across the top.
Bake for 25-30 minutes at 350 degrees.
When cool, refrigerate overnight.
Carbs: Eleventy billion. Weight Watcher points: Infinity.
A little history: I first tasted sopapilla cheesecake at HCC, back when Sharon C. was cooking dinner there on Wednesday nights. I loved the dessert, and when I needed a good treat to take to a Tex-Mex meal, I Googled the recipe. I'm sure this isn't quite what Sharon made (also delicious), but it's SO easy and really good. It's almost a joke now because anytime we take it somewhere new, someone ALWAYS asks for the recipe.
Enjoy!
Subscribe to:
Posts (Atom)



